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Mar-a-Lago Pear Chutney

Mar-a-Lago Pear Chutney

By

For Turkey Burger I do not use the raisins or currents

  • 1 * 1 Anjour pear , peeled and diced
  • 1/2 * 1/2 tsp. sea salt
  • 1 1/2 * 1 1/2 cups Major Grey's Chutney
  • 1/4 * 1/4 cup dried currants or raisins
0/5 (0 Votes)

Pork Paprikash

Pork Paprikash

By

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess t...

  • * Coarse salt and ground pepper
  • 8 * 8 ounces wide egg noodles
  • 1 * 1 tablespoon butter, cut into pieces
  • 1 * 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
  • 2 * 2 tablespoons sweet paprika
  • 2 * 2 tablespoons olive oil
  • 1 * 1 medium onion, chopped
  • 1 * 1 can (14 ounces) whole peeled tomatoes in juice
  • 1/2 * 1/2 cup sour cream
  • * Chopped parsley, for garnish (optional)
0/5 (0 Votes)

Mid-Autumn Moon Cake Recipes

Mid-Autumn Moon Cake Recipes

By

1. Mix lotus seed paste and walnuts together in a bowl; set aside

  • 1 can (17-1/2 ounces) lotus seed paste
  • 1/4 cup finely chopped walnuts
  • Dough
  • 4 cups all-purpose flour
  • 1/2-cup non-fat dried milk powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup sugar 1/2 cup solid shortening, melted and cooled
  • 1 egg yolk , lightly beaten
0/5 (0 Votes)

Romaine with Toasted Pecans and Pickled Strawberries

Romaine with Toasted Pecans and Pickled Strawberries

By

Matt Lee and Ted Lee, Adapted from The Lee Bros

  • 1/2 cup white wine vinegar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons honey
  • 1 (16-oz.) container fresh strawberries, quartered
  • Freshly ground pepper
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 6 tablespoons light olive oil
  • 3 romaine lettuce hearts
  • 1 cup pecan halves, toasted
  • 1 (4-oz.) blue cheese wedge, crumbled* (optional)
4.8/5 (8 Votes)

Baked French Toast with Raspberry Sauce

Baked French Toast with Raspberry Sauce

By

This crowd-pleasing weekend brunch (prep tonight, bake tomorrow) also makes a festive Christmas breakfast

  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 4 thick slices challah, brioche, or other egg bread (1 inch thick)
  • 2 tablespoons unsalted butter, melted
  • 1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
  • Smoked chicken sausage, warmed, for serving (optional)
0/5 (0 Votes)

Buttermilk Biscuits

Buttermilk Biscuits

By

Martha's recipe

  • # 4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
  • # 2 tablespoons baking powder
  • # 1 teaspoon baking soda
  • # 2 tablespoons sugar
  • # 2 teaspoons salt
  • # 1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted
  • # 1 1/2 cups low-fat buttermilk
0/5 (0 Votes)

American Macaroni Salad

American Macaroni Salad

By

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using

  • 2 cups dry elbow macaroni, cooked, rinsed, and drained
  • 1/3 cup diced celery
  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 cup diced vine-ripened tomato (optional)
  • 1/2 cup prepared mayonnaise
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons cider vinegar
  • 3 tablespoons sour cream
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
4.6/5 (20 Votes)

Grill Chicken and Corn lettuce wraps

Grill Chicken and Corn lettuce wraps

By

Directions 1. Make the chicken: Place chicken in a large bowl

  • * FOR THE CHICKEN
  • 1 * 1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
  • 1/3 * 1/3 cup fresh lime juice (from about 4 limes), plus lime wedges for serving
  • 1 * 1 jalapeno chile, chopped
  • 4 * 4 garlic cloves, chopped
  • 3 * 3 tablespoons coarsely chopped fresh cilantro, plus sprigs for garnish
  • 2 * 2 teaspoons extra-virgin olive oil
  • 1 * 1 teaspoon coarse salt
  • 3/4 * 3/4 teaspoon freshly ground pepper
  • * FOR THE CORN
  • 2 * 2 ears of corn, husks intact
  • 1 * 1 bunch scallions, trimmed
  • 1 * 1 teaspoon extra-virgin olive oil
  • 1/4 * 1/4 teaspoon coarse salt
  • 1/4 * 1/4 teaspoon freshly ground pepper
  • * FOR THE LIME YOGURT
  • 1/2 * 1/2 cup plain nonfat Greek yogurt
  • 1 * 1 tablespoon fresh lime juice
  • * Freshly ground pepper
  • * FOR THE LETTUCE WRAPS
  • 1 * 1 avocado, cut into 1/4-inch-thick slices
  • 8 * 8 large leaves iceberg lettuce
0/5 (0 Votes)

BEST IN THE WEST BARBECUE BEAN BAKE

BEST IN THE WEST BARBECUE BEAN BAKE

By

Brown ground beef, bacon and onion

  • 1 lb. ground beef (chuck or round)
  • 1 lb. bacon, chopped
  • 1 onion, chopped
  • 1/2 c. ketchup
  • 1/2 c. barbecue sauce(kraft)
  • 1 tsp. salt
  • 4 tbsp. prepared mustard
  • 4 tbsp. molasses
  • 1 tsp. chili powder
  • 3/4 tsp. pepper
  • 2 (16 oz.) cans red kidney beans
  • 2 (16 oz.) cans pork & beans
  • 2 (16 oz.) cans butter beans
0/5 (0 Votes)

Coconut Cream Pie America's Test Kitchen

Coconut Cream Pie America's Test Kitchen

By

. Preheat oven to 325F

  • Crust Ingredients:
  • 5 T shredded coconut
  • 10 graham crackers (1 package), broken into rough pieces
  • 2 T sugar
  • 5 T butter, melted
  • Filling Ingredients:
  • 1 14-oz can coconut milk, well-stirred
  • 1 cup whole milk
  • 1/2 cup shredded coconut
  • 2/3 cup sugar, divided
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 1 1/2 tsp vanilla
  • 2 T butter, cut into 4 pieces
  • Whipped Cream Ingredients:
  • 1 1/2 cups cold heavy whipping cream
  • 1 1/2 T sugar
  • 1/2 tsp vanilla
4/5 (1 Votes)